Mozzarella Croquettes


  • 1/3 cup plain flour
  • 1/4 cup continental parsley
  • 1/2 cup finely grated parmesan
  • 350g mozzarella ball, cut into 2cm-thick sticks
  • 1L olive oil (to deep-fry)
  • 3 free range eggs, lightly whisked
  • 1 1/2 cup panko breadcrumbs
Red capsicum sauce:
  • 1/2 tsp smoked paprika
  • 1 lemon, 1 tbs juiced
  • 330g whole roasted peppers, rinsed and drained
  • 1/2 cup garlic aioli
View Method Mozzarella Croquettes


  1. To make the red capsicum sauce, process all the ingredients in a small food processor until smooth. Season and transfer to a serving bowl.
  2. Place flour and egg in separate bowls. Combine breadcrumbs, parmesan and parsley in a third bowl. Lightly toss mozzarella in flour, dip in egg and coat in breadcrumb mixture. Place onto a tray. Re-coat with egg and breadcrumbs. Freeze for 20 minutes.
  3. Add enough oil in a medium saucepan over medium-high heat to reach a depth of 10cm. To test when oil is ready, add a cube of bread to oil – it should turn golden brown in 30 seconds. Cook mozzarella, in batches, for 2 minutes or until brown all over. Drain well on paper towel-lined tray. Serve croquettes with sauce.
View Ingredients Mozzarella Croquettes
View Method Mozzarella Croquettes
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